solocamo
New member
For all the really crazy hunters (the one's that duck hunt) in Hunttalk..lol
Hope you try and enjoy it, it's great.
Duck Gumbo Recipe
Ingedients:
1. 5 or 6 duck breast
2. 1 bunch of celery (chopped)
3. 1 bell pepper (chopped)
4. 1 large onion, yellow or white (chopped)
5. 2 - 14 1/2 oz. cans of cut okra
6. 3- tablespoons of black pepper
7. 3- tablespoons of Tony Chachere's original seasoning
8. 2 - cans of diced Rotel
9. 3 or 4 bay leaves
10. 2 caps full from 4 oz. bottle of Zatarain's Crab Boil
11. 1 cup of all purpose flour
12. 1 cup of vegatable oil
13. 2 lbs. of rice
In a large pot parboil ducks till done, and shread meat into pieces no more than 1/4 inch in dia.,set aside to be added later. Add celery, bell pepper, onion, diced Rotel, bay leaves, black pepper and Tony's seasoning. Bring to boil for 1 hr. and add meat back into pot. Cook for another hour. you may need to add water during cooking, will also make gumbo go further. Add the 2 cans of okra and cook another hour. Start your rice cooking. After okra has cooked one hour add this. Take a skillet and add veg. oil and bring heat up, and slowly add flower while stirring in. Be careful and don't burn, just enough heat to cook, keep STIRRING and don't STOP till it reaches a golden brown color. You may need some help with this one. I always do. Have the gumbo at a high boil and Slowly introduce the veg. oil and flour (rue) into the gumbo while stirring the gumbo . Keep stirring and reduce heat after a few minutes and let simmer for about 30 mins. to 1 hour. If it is too thick add a little water. It takes a while to cook but it's worth it. Should feed 8 people. Serve over rice. ENJOY
Hope you try and enjoy it, it's great.
Duck Gumbo Recipe
Ingedients:
1. 5 or 6 duck breast
2. 1 bunch of celery (chopped)
3. 1 bell pepper (chopped)
4. 1 large onion, yellow or white (chopped)
5. 2 - 14 1/2 oz. cans of cut okra
6. 3- tablespoons of black pepper
7. 3- tablespoons of Tony Chachere's original seasoning
8. 2 - cans of diced Rotel
9. 3 or 4 bay leaves
10. 2 caps full from 4 oz. bottle of Zatarain's Crab Boil
11. 1 cup of all purpose flour
12. 1 cup of vegatable oil
13. 2 lbs. of rice
In a large pot parboil ducks till done, and shread meat into pieces no more than 1/4 inch in dia.,set aside to be added later. Add celery, bell pepper, onion, diced Rotel, bay leaves, black pepper and Tony's seasoning. Bring to boil for 1 hr. and add meat back into pot. Cook for another hour. you may need to add water during cooking, will also make gumbo go further. Add the 2 cans of okra and cook another hour. Start your rice cooking. After okra has cooked one hour add this. Take a skillet and add veg. oil and bring heat up, and slowly add flower while stirring in. Be careful and don't burn, just enough heat to cook, keep STIRRING and don't STOP till it reaches a golden brown color. You may need some help with this one. I always do. Have the gumbo at a high boil and Slowly introduce the veg. oil and flour (rue) into the gumbo while stirring the gumbo . Keep stirring and reduce heat after a few minutes and let simmer for about 30 mins. to 1 hour. If it is too thick add a little water. It takes a while to cook but it's worth it. Should feed 8 people. Serve over rice. ENJOY
